Next (restaurant)

Looking for an offbeat energy drink from right here in the Midwest? How about a version made with green coffee?

Jarrett Mitchell owns Wake Up Iowa Coffee, a small-batch, fair-trade organic coffee roaster out of Iowa City. An artist and former candidate for city council (he ran in support of backyard chickens), Mitchell became intrigued by green coffee when he wound up with some extra unroasted beans and thought it would be cool to make a cold beverage out of them. He added concentrated fruit juices (peach, lemon, lime) and a bit of cane sugar, and came up with a tart, refreshing (and caffeinated) drink. He dubbed it Cobra Verde. Green coffee had a moment of notoriety as a weight...

Related "Next (restaurant)" Articles

Looking for an offbeat energy drink from right here in the Midwest? How about a version made with green coffee?
Jarrett Mitchell owns Wake Up Iowa Coffee, a small-batch, fair-trade organic coffee roaster out of Iowa City. An artist and former candidate...

Next (953 W. Fulton Market), the shape-shifting restaurant from chef Grant Achatz and Nick Kokonas, has spent the past six months looking inward, serving two different menus based on what their other restaurant Alinea used to serve.
But of course, that’s...

Jenner Tomaska, the executive chef of Next, is out at the Fulton Market restaurant. The story was first published by Eater.
Co-owner Nick Kokonas issued the following statement: “The Alinea Group and Jenner have parted ways.” He declined to comment...

I suspected that Alinea 2005-2010, Next’s latest iteration, would be a nostalgia trip for chef Grant Achatz. What I failed to anticipate was that it would be nostalgic for me as well.
Ten days after its May 2005 debut, I was in Alinea’s dining room, fork...

Jesus probably threw the first pop-up meal. The theme was likely “Party Like You’re Gonna Be Betrayed.” We don’t know for sure, as there is no written account of the dinner. We also don’t know exactly where Jesus and his disciples gathered. Scholars think...

Last week, Eater Chicago reported that an unnamed OpenTable employee in Chicago had attempted to undermine competing restaurant booking company Reserve.
To do so, the person made hundreds of fake reservations over a three-month period on Reserve, which...

If you can count on Next for anything, it's change. After all, this is a restaurant that has abandoned its entire focus every four months since 2011 like clockwork. But for 2018, the Grant Achatz and Nick Kokonas project plans to mess with that schedule a...

The best restaurants convey vision; to experience a thoughtful chef's work is to glean a sense of how he or she views food, and what's important to him or her. Conversation via cutlery, if you will.
To cite a local example, chefs Tony Mantuano and Sara...

“A woman’s place is in the kitchen.” Considering how long that notion has been around, you’d think the restaurant industry’s playing field would be more level.
Yet, according to a Bureau of Labor Statistics 2016 survey, just 21.4 percent of chefs and...

The kid wanted a peanut butter and jelly sandwich — with not too much peanut butter but a lot of jam. "And Mom," he said as he left the kitchen, "don't cut it."
But the sandwich, once I made it, was just kind of … lying there.
The bread was flat and...

Amaretto sour at Roister
Oppressively sweet, like Birthday Cake Oreos drowning a sad death in a pool of Pixy Stix dust, amaretto sours are the anthem of ill-begotten bachelorette parties and/or 21-year-olds. It had never occured to me that a good version...

Here's how Next usually works: Chefs Grant Achatz and Jenner Tomaska settle on an intentionally limiting theme (previous menus have been titled Sicily, Chinese Modern and Ancient Rome) and create a menu within that framework, albeit with some creative...

In a city that's dominated by great food and beverages, sometimes it's hard to choose your next date-night destination. But if you’re looking for food from someone who’s making a splash in the kitchen and on the screen, Chicago’s home to a number of...

Fulton Market, that sketchy old smelly neighborhood that (along with the Union Stockyards to the south) gave Chicago its big shoulders, that Near West Side meatpacking district that backed Carl Sandburg's claim to Chicago as "hog butcher for the world,"...

Published in Chicago Tribune on April 26, 2017 — Print headline: "Last days of Fulton Market - Food purveyors give way to hipsters, trendy restaurants and tech companies"

It's like the "Raiders of the Lost Ark" storage facility, if Julia Child were in charge.
That, at least, is the impression one gets touring the suite of rooms one floor above Next restaurant, home to the various plates, props, machines and glassware that...

Published in Chicago Tribune on March 08, 2017 — Print headline: "To serve, then reflect - Skis, duck decoys, lunchboxes all part of the Alinea/Next ‘museum'"

Ancient Rome is Next's most fascinating menu in several years. In terms of scholarship, faithfulness to concept and unbridled, joyful execution, Ancient Rome recalls only Paris, 1906, Next's inaugural menu in 2011, as an equal.
Perhaps not...

**1/2 (out of four)Despite the title of Gereon Wetzel’s documentary “El Bulli: Cooking in Progress,” there is, in fact, no cooking in progress at El Bulli. The avant-garde restaurant in the coastal town of Roses, Spain closed several months ago.When it...

Google Maps is partnering with Tock, the companies announced today, integrating the Chicago-based online reservation platform into the mapping site.
Tock was founded by Brian Fitzpatrick, a former engineer at Google, along with Nick Kokonas and chef...

The quantity of quality restaurants that hit Chicago in 2016 was so impressive that this might have been the city's greatest dining year ever. And points for the bar side too: Drinking in Chicago has never been so fun or so accessible. It's almost as if...

Chicago will host the James Beard Awards through 2021, a four-year extension from the originally planned hosting period, revealed Mayor Rahm Emanuel and the James Beard Foundation exclusively to the Tribune.
The so-called Oscars of the food industry...